RECIPE: Raw carrot cake
WE ALL love a good cake every now and then. But sometimes we want the cake minus the kilojoules.
This week you're in for a treat. We're sharing our raw carrot cake. Everything is raw in it - no sugar, no flour, no eggs. You might ask how does that even work or does it taste okay? I must admit, I too was a bit curious but it tastes exactly like a carrot cake. It does have a different consistency to a cooked carrot cake, but it all comes down to the spices and fresh zest that you incorporate into it.
All you need is a processor, a blender and simply set it in a round spring form tin like you would a cake.
INGREDIENTS: 3 large carrots, peeled and grated 1 - 1 ½ cups of almond meal 1 cup of sultanas ½ cup of coconut ¼ cup of coconut oil 1 vanilla pod, seeds only 1 tsp of ground cinnamon ½ tsp of ground ginger pinch of nutmeg.
Frosting: 2 cups of raw unsalted cashews, soak over night in cold water and covered ¼ cup of coconut oil ¼ cup of rice malt syrup zest and juice of 2 lemons 1 cup of raw unsalted walnuts, chopped for topping.
METHOD: Oil the bottom and sides of a spring form round pan with some coconut oil and line the bottom with baking paper.
Grate the carrots and place in a food processor. Add remaining cake ingredients. Process to combine. It may be slightly wet but that's okay.
Press into the cake tin, even out batter using a spatula and then place in fridge until you create the frosting.
To make the frosting, drain the cashews you soaked overnight and add them with the other frosting ingredients in a blender. Blitz for 5-6 minutes until completely smooth. Taste - add more lemon juice if needed. If it is not blending well, add a little amount of water and more coconut oil.
Once smooth, remove cake from tin with the bottom side facing up. Spread frosting over the cake and sides. Finish with chopped walnuts over the top, then place in the fridge for a few hours to set.